Duck & Andouille Sausage Gumbo!


 
Pat Romero

Pat Romero

TVWBB Super Fan
Can't get duck any fresher than this ... From the woods to the Weber!



Cleaned the ducks & seasoned with EVOO & Tony Chachere's Cajun Seasoning. I threw in some chicken drumsticks for my wife who's not particularly a duck lover



Here's the ducks & drumsticks on the OTG. Cooked indirect for around 90 min @ ~315 degrees using about 3 apple wood chunks.



Next, I let the andouille sausage & some fresh pork sausage get a little direct heat ...



Sauteed some onions, bell pepper, celery, garlic & Rotele tomatoes in butter in my CI skillet



Here's the meat all deboned & ready for the Gumbo Pot



All the spices & flavors coming together nicely ...



And here's the finished product with a little rice & some potato salad ...



Thanks for checking it out! :cool:
 
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Fanfreakintastic..... Pat awesome spread.... Just have to love getting your own mean and then cooking it. Its so primal, Just had me some venison chops tonight.
 
Pat I want some!! This looks like a party dude!
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Man that all looks spectacular!! Nice work!
 
Bob Correll said:
Terrific cook Pat!
hen and drake woodies, and a hen mallard?
Click to expand...

Thanks for the compliments, everyone! Some of the family came by & put a hit on the pot, but I kept some leftovers for the freezer to heat up on a cold night!

Bob - it was a woodie drake, mallard hen & scaup hen. We need some more cold weather to push some ducks down the Mississippi Flyway!
 
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I'd be happy with just the smoked duck, but putting it into gumbo must take it to a whole new level. I can only imagine how well the smokiness of the duck compliments the flavor of a nice dark roux. Awesome post, Pat.
 
Pat, I agree that there is nothing like fresh duck for the gumbo. Nice job on the duck hunt and gumbo. I have never smoked a duck before, but it is definitely on my "to smoke" list.
 
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